A New Recipe Of The Week

In my family, its been a tradition to have Pork on New Years day. Its supposed to be a guarantee of good fortune and prosperity for the year to come.

So, here's a great recipe to use for those that wish to not only ring in 2009 on a properous note and also have an amazing meal to start the year off right!

Asian Pork and Noodle Skillet

Tight on time? This quick skillet dish is a great “go-to” recipe that your family will request again and again!

2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions with tops (about 1¼ cups sliced), divided
2 pork tenderloins (about 1 pound each)
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix
4 packages (3 ounces each) oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water

1 - Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into ¼-inch strips using Chef’s Knife. Slice green onions; set aside tops for garnish.

2 - Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in Classic Batter Bowl; mix well with Classic Scraper.

3 - Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.

4 - Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and white parts of green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through.

Garnish with reserved green onion tops.

Yield: 6 servings
Nutrients per serving: Calories 530, Total Fat 24 g, Saturated Fat 8 g, Cholesterol 100 mg, Carbohydrate 38 g, Protein 38 g, Sodium 1280 mg, Fiber 2 g
Cook’s Tip: If desired, 2 pounds boneless, skinless chicken breasts, cut into thin strips, can be substituted for
the pork tenderloin.
©The Pampered Chef, Ltd., 2007